Job Description

Job Introduction

Kitchen Assistant

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Purpose of the job

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To provide and supervise a high-quality kitchen service, in the provision of food to the people we support (and staff), in accordance with the budget. To maintain compliance with Food Safety Standards and Environmental Health Standards.

Key competencies and skills:

To have food/beverage preparation skills. To have knowledge of health and safety procedures including being able to demonstrate an understanding of COSHH implications for materials/supplies. To be able to demonstrate an understanding of safe and correct food hygiene/handling procedures with a demonstrable knowledge of HACCP system. To have good written and verbal communication skills. To be able to keep accurate records. To be able to work to deadlines, being able to organise self. To be a good team worker. To be able to demonstrate an understanding of infection control principles (including hazard compliance).

Key responsibilities:

To ensure a regular cleaning program for the kitchen, dining, and storage areas follows environmental health regulations and complies with COSHH requirements. To ensure HACCP system guidelines on food storage, preparation, and serving are clear and followed. To ensure all foodstuffs are stored appropriately, checking, monitoring, and accurately recording storage temperatures. To check food stocks, order supplies, supervise the receipt and storage of foodstuffs, and maintain stock records as required. Invoices should be checked and forwarded to the finance team for processing. To ensure all costs remain within the service's catering budget. To report any breakages or failures of kitchen equipment to the immediate line manager. To comply with all health and safety policies and procedures. To comply with the organization's and any local safeguarding and Mental Capacity Act (MCA) policies and procedures. To work within the regulatory compliance requirements applicable to the respective service. To take responsibility for maintaining and improving one's knowledge and skills through experience and training. To undertake additional responsibilities as requested by the Service Manager following the successful completion of specific training and personal skills development. To undertake any other reasonable duties as requested. To complete the Safeguarding training and comply with the safeguarding policies and procedures.

Essential Skills:

1. To have food/beverage preparation skills.


2. To be able to plan menus.


3. To have knowledge of health and safety procedures including being able to demonstrate an understanding of COSHH implications for materials/supplies.


4. To be able to demonstrate an understanding of safe and correct food hygiene/handling procedures with a demonstrable knowledge of HACCP system.


5. To have good written and verbal communication skills.


6. To be able to keep accurate records.


7. To be able to work to deadlines, being able to organise self.


8. To be a good team worker.


9. To be able to demonstrate an understanding of infection control principles (including hazard compliance).



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